Italian Marinated Vegetable Salad
This marinated vegetable salad recipe is a colorful composed salad inspired by the classic Italian giardiniera. Serve on a platter as is or on a bed of crisp greens. For a heartier appetizer or light lunch, add 1/2 cup each diced salami and hard cheese, such as Provolone or even white Cheddar, to the mix.
Make Ahead Tip: Cover and refrigerate for up to 3 days.
Be sure to use a nonreactive pan, baking dish or bowl--stainless-steel, enamel-coated or glass--when cooking with acidic food to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.
Serving Size:1 cup
86 calories; protein 2g; carbohydrates 10.4g; dietary fiber 3g; sugars 4.5g; fat 4.7g; saturated fat 0.6g; vitamin a iu 2618.6IU; vitamin c 94.4mg; folate 48.8mcg; calcium 42.8mg; iron 0.9mg; magnesium 21.5mg; potassium 382.1mg; sodium 165.8mg; thiamin 0.1mg.
2 vegetable, 1 fat